Fried king prawns (Asian Fondue)

Name: Fried king prawns (Asian Fondue)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 King prawn tails (50 g each); 300 g Cod fillet or other fish fillet; 500 g Chicken filet; 500 g Broccoli; 300 g Mushrooms; 1 Aubergine; 1 TABLESPOON Lemon or lime juice; 1,5 l Frying oil; 2-3 TABLESPOONS dark sesame oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 King prawn tails (50 g each)
300 g Cod fillet or other fish fillet
500 g Chicken filet
500 g Broccoli
300 g Mushrooms
1 Aubergine
1 TABLESPOON Lemon or lime juice
1,5 l Frying oil
2-3 TABLESPOONS dark sesame oil

Directions

1
Remove the shrimps from their shells up to the caudal fin. Carve the shrimps lengthwise on the back side, remove the intestine. Wash shrimps and dab dry. Wash the cod fillet and pat dry. Cut fillet into 2 cm pieces.
2
Wash chicken meat and pat dry, cut into 2 cm cubes. Cut broccoli into florets, rinse. Cut large pieces in half. Peel the stalk and cut into pieces. Clean the mushrooms, rub with kitchen paper. Cut large mushrooms in half. Wash and clean the aubergine, cut into 0.5 cm thick slices, sprinkle with lemon juice, halve large slices. Mix both types of oil in the wok, heat to 180 °C on the stove. Place the wok on the rechaud.
3
Cut large mushrooms in half. Wash and clean the aubergine, cut into 0.5 cm thick slices, sprinkle with lemon juice, halve large slices. Mix both types of oil in the wok, heat to 180 °C on the stove. Place the wok on the rechaud. Check the temperature in between. If the fat is too cold, reheat the oil on the stove
4
Tip: Goes well with cooked long grain rice (200 g rice cooked in salted water) and sweet hot sauce (available in the Asian departments of department stores). Cut 2-3 unwaxed limes or lemons into slices. A few drops of lime or lemon juice taste good on fried food